culinary skills with DUMI

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HOTEL KITCHEN SOP:-

1. Purpose
To ensure food safety, quality, hygiene, and consistency in all kitchen operations.

2. Scope
Applies to:
●All kitchen staff (Chef, Commis, Stewarding)
●Food preparation, storage, cooking, and service areas

3. Personal Hygiene SOP
●Staff must wear clean uniform, apron, cap, gloves
●Hands must be washed:
oBefore food prep
oAfter handling raw food
oAfter restroom use
●No jewelry, strong perfumes, or nail polish
●Hair must be properly covered

4. Kitchen Cleanliness SOP
●Workstations cleaned before & after every shift
●Equipment sanitized after use
●Floors mopped every 2–3 hours
●Garbage disposed regularly in covered bins

5. Food Storage SOP
Dry Storage:
●Keep at cool, dry place (18–22°C)
●Use FIFO (First In First Out) method
Cold Storage:
●Refrigeration: 1–5°C
●Freezer: -18°C or below
●Label all items with:
oDate of storage
oExpiry date

6. Food Preparation SOP
●Wash vegetables thoroughly before use
●Use separate chopping boards:
oRed – Raw meat
oGreen – Vegetables
oYellow – Poultry
●Avoid cross-contamination
●Marinate food under refrigeration

7. Cooking SOP
●Cook food at correct internal temperatures:
oChicken: 75°C
oMeat: 70°C
●Reheated food: 74°C
●Avoid undercooking or overcooking
●Use standardized recipes

8. Food Service SOP
●Serve food fresh and hot
●Maintain holding temperature:
oHot food: above 63°C
oCold food: below 5°C
●Use clean service utensils
●Avoid direct hand contact

9. Waste Management SOP
•Segregate waste:
oWet waste
oDry waste
•Dispose garbage regularly
•Keep bins covered and cleaned

10. Pest Control SOP
•Monthly pest control service
•Keep doors closed / install air curtains
•No food left uncovered

11. Equipment Handling SOP
•Use equipment as per training
•Switch off after use
•Report any damage immediately
•Regular maintenance schedule

12. Health & Safety SOP
•First-aid kit available in kitchen
•Fire extinguishers accessible
•Staff trained in fire safety
•Report injuries immediately

13. Documentation & Records
■Temperature logs (fridge/freezer)
■Cleaning checklist
■Stock records
■Pest control log

14. Key Standards to Follow
■Food Safety and Standards Authority of India guidelines
■Hazard Analysis and Critical Control Points (HACCP principles)

15. Daily Kitchen Checklist (Quick Use)
✔ Staff grooming checked
✔ Raw materials inspected
✔ Storage temperature recorded
✔ Cleaning completed
✔ Waste disposed
✔ Equipment Working properly.

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